Directions:
- Steam asparagus until tender crisp.
- Cut phyllo dough sheets into 13 in by 9 in rectangles. Place 1 sheet on a 13 by 9 by 2 baking pan coated w/ butter flavored non stick spray. Repeat layers 9 times. Arrange spinach, feta and asparagus over the top. Cover with a sheet of phyllo- spritz with a butter spray- not the non stick- a butter type spray.
- Repeat using remaining dough. Cut into 12 pieces. Bake uncovered at 350°F for 30-35 minutes or until golden brown.
- For sauce : Melt butter in a a saucepan. Stir in flour until smooth: gradually add milk. Stir in lemon juice, dill thyme and salt. Bring to a boil : cook and stir 1 minute or until think. Serve the Spanakopita OVER the sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.18 Kcal (700 kJ) | ||
| Calories from fat | 53.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.95g | 9% | |
|---|---|---|---|
| Cholesterol | 12.01mg | 4% | |
| Sodium | 367.61mg | 15% | |
| Potassium | 160.03mg | 3% | |
| Total Carbs | 23.12g | 8% | |
| Sugars | 2.38g | 10% | |
| Dietary Fiber | 1.56g | 6% | |
| Protein | 5.15g | 10% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 1.9mg | 11% | |
| Calcium | 97.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 154.74 Kcal (648 kJ) | ||
| Calories from fat | 49.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.51g | 9% | |
|---|---|---|---|
| Cholesterol | 11.11mg | 4% | |
| Sodium | 340.24mg | 15% | |
| Potassium | 148.11mg | 3% | |
| Total Carbs | 21.4g | 8% | |
| Sugars | 2.2g | 10% | |
| Dietary Fiber | 1.44g | 6% | |
| Protein | 4.77g | 10% | |
| Vitamin C | 4mg | 7% | |
| Iron | 1.8mg | 11% | |
| Calcium | 90.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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